Monday, November 16, 2009

I am sharing another one of my favorite recipes with you. Ever since I saw Giada make this dish on her show, Everyday Italian, I had to try it. I did try it and my husband and I both fell in love with this dish. I have been making it for years. Don't let the ingredients scare you away. They all come together so nicely.

For the Shells:1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.2. Warm the olive oil in a large, heavy skillet over medium heat. Add the pancetta and cook until lightly golden, about 5-10 minutes (similar to cooking bacon). Remove the pancetta from the pan with a slotted spoon and transfer to a large bowl.3. Add the spinach, ricotta cheese, asiago cheese, pepper, and nutmeg. Stir to combine.4. Stuff the shells with about 1-2 tablespoons of the spinach mixture each and place the stuffed shells in a large, buttered baking dish.

For the Sauce:(Instead of this sauce, I use about 2 cups of regular pasta sauce. The point of having a sauce on top is to prevent the shells from drying out)1. Melt the butter in a medium saucepan.2. Add the garlic and cook for 1 minute.3. Add the cream and bring to a simmer.4 .Turn the heat to very low and add the 2 cups asiago cheese, parsley, and pepper. Stir until the cheese is dissolved.

Completion:1. Pour the sauce over the shells.2. Top with the remaining 1/4 cup asiago cheese.3. Bake until golden on top, about 25 minutes. Remove from the oven and serve immediately.

Background

About Me

A newlywed in the midst of growing my professional IT career and enjoying married life. My husband and I enjoy many nights in the kitchen, creating our own recipes. I love to cook, exercise, travel, and shop.